Beet Wine Must turned super thick.

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Oct 22, 2018
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Northeast Kingdom, VT
Started a batch of beet wine from juice left over from canning this years crop on 10/20. Had slightly over 5 gallons juice water with a beginning SG of 1.005. Started with 10 lbs sugar dissolved in 1 gallon juice with lemon zest, cinnamon, ginger, black tea and cloves, on a real light simmer for 10 minutes. Cooled juice slightly and added to remaining 4 gallons juice, added two more lbs dissolved sugar to bring SG to 1.102. Brought must temp to 70F, added nutrient and EC-1118. Let it sit for 24 hours and stirred, everything looked fine, but very little foaming at that time. Next morning came down to check it, stirred things up and find it looking like unset jelly. SG now 1.110. I am not sure if I should thin it out with more water or just wait and see what happens. Any suggestions of what/why/how to fix would be very welcome.